You can look at a photo of a lamb shoulder on the Internet. The finished dish looks very beautiful, especially if it is decorated with bright vegetables. Bon appetit!
Lamb is a fairly low-calorie product. The meat of young animals is very tasty and nutritious. Adults have tougher meat with an unpleasant odor.
Lamb has 30 percent less fat than pork. It is richer in iron content than other types of meat. Lamb contains B vitamins, calcium, iron, potassium, magnesium, iodine, phosphorus and much more. The proteins that make up lamb make the meat nutritious. This meat does not contain harmful cholesterol, which is another advantage of lamb. Young lamb meat contains 135 calories per 100 grams.
If you have low hemoglobin levels, then you definitely need to eat lamb. It has a beneficial effect on blood composition. Lamb will also normalize the condition of your teeth and help prevent caries, since the meat contains fluoride. It is good for dental tissue.
Lamb meat helps regulate the production of gastric juice and prevents diabetes. Lamb broths are very useful for those who suffer from gastrointestinal diseases. The broth will be useful for gastritis and low acidity.
If you have poor blood vessels or atherosclerosis, then you should not give up lamb. Consumption of this meat is allowed in small quantities. Young lamb meat has the least amount of cholesterol. The sodium, potassium and magnesium it contains have a very good effect on the cardiovascular system, so lamb is good for people suffering from heart disease.
Not many people know that when bitten by a rabid dog, lamb with wine can prevent harmful effects on humans.
Lamb meat also affects a person’s appearance. The skin becomes more toned, the hair looks healthier and silkier, and the nails become stronger.
There are many beneficial properties of lamb. However, you need to remember that lamb meat is quite fatty, which is why, in order to avoid heaviness in the stomach, it needs to be combined with fresh vegetables. Then the meat will be digested faster and will help avoid the unpleasant feeling of heaviness in the stomach.
Cooking lamb is very easy, as you can already understand from our recipe. There are a wide variety of lamb dishes, as well as options for preparing meat. In general, we can conclude that lamb has many beneficial properties and is rich in vitamins and microelements. However, you need to remember that it is quite heavy and you should not use it too often. A couple of times a month or even less often will be more than enough to get all the benefits and beneficial properties of this meat.
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Description
Roasted lamb shoulder in the oven it turns out soft, tender and very tasty. We will cook it in foil, but if you wish, you can bake it in a sleeve. If you are preparing such a dish for the first time, it is better to strictly follow the step-by-step photo recipe. As a result, you will be able to make a very tasty meat delicacy at home, which you can pleasantly surprise both guests and loved ones.
Advice! How long does it take to bake a whole meal in the oven? Baking time in foil is approximately one and a half hours. If you want a golden brown crust to form on the meat, it is advisable to subsequently remove the foil and bake the lamb for another twenty minutes.
So, if you also can’t wait to cook lamb in the oven at home, let’s get started. Follow the step-by-step photo instructions we offer - and you will definitely succeed, because the recipe is easy to learn.
The calorie content of lamb shoulder baked in the oven is 284 kilocalories per 100 grams. You can safely include this dish in your diet, because lamb is one of the best, healthiest and nutritious types of meat, and when baked it is especially tasty.
We wish you good luck in your culinary experiments at home!
Ingredients
Steps
Take the lamb shoulder, wash and dry. Then put it in a bowl. Add meat seasoning, salt, olive oil and thoroughly rub the lamb with spices.
Then add soy sauce. The resulting marinade should place the meat in the refrigerator for about 20-24 hours.
Then, in accordance with the step-by-step photo recipe, you need to peel the garlic, wash and dry it.
Remove the marinated meat from the refrigerator, make cuts in it and place garlic cloves in them.
Then take a baking sheet and line it with foil. Place the prepared lamb shoulder on top.
Send the food to bake in the oven at home. Baking temperature is 200-220 degrees, cooking time is one and a half hours. After this you need to unwrap the foil.
After the specified time, the lamb shoulder, baked in the oven at home according to the proposed recipe with step-by-step photos, is ready. Serve it on the table, complementing it with your favorite side dish, such as spaghetti, potatoes or vegetables. Bon appetit!
Try to cook a lamb shoulder that tastes incomparable, and in the following recipes we will tell you in detail how to properly bake it in the oven.
How to cook lamb shoulder baked in the oven in foil - recipe
- fresh lamb shoulder – 1.3-1.5 kg;
- rosemary greens - 3 branches;
- pepper (black) – 2/3 teaspoon;
- salted soy sauce – 40 ml;
- lemon juice – 4 teaspoons;
- sunflower oil – 2 teaspoons.
We wash the spatula on all sides under running water and place it on the table for 10 minutes so that unnecessary liquid drips off. If there are large areas of fat on a piece of meat, then it is better to remove them using a sharp knife. Next, we make 6-8 indentations throughout the entire piece of fresh lamb.
Pour freshly squeezed lemon juice into a bowl with salted soy sauce. Stir everything and pour this wonderful mixture over the entire surface of the spatula and rub in. Next, season the meat evenly with aromatic pepper, and then apply finely chopped rosemary to the lamb and rub thoroughly. We spread food foil on the surface of the baking sheet, generously oil it, and then place a spatula and carefully cover it with the loose edges of the foil. Place the meat in the oven and bake at 200 degrees for 1 hour and 45 minutes, only 15 minutes before it’s ready, remove the top layer of foil so that the shoulder gets a crust.
How to deliciously cook lamb shoulder baked in the oven with vegetables?
- lamb (shoulder) – 1.6 kg;
- liquid honey – 3 tbsp. spoons;
- orange juice – 3 tbsp. spoons;
- classic soy sauce - 3 tbsp. spoons;
- fresh rosemary – 4 branches;
- medium potatoes – 6-8 pcs.;
- small carrots – 6-8 pcs.;
- kitchen salt - to taste;
- mixture of peppers - to taste.
Properly prepare the spatula for further cooking. Rub the meat very thoroughly in all bends with kitchen salt, and then crush it with a mixture of peppers.
In a small bowl, combine the juice squeezed from a fresh orange, classic soy sauce and liquid May honey. Stir and pour this mixture onto a piece of lamb (shoulder), and then sprinkle it with chopped rosemary.
Peel the potatoes and cut them into 2-3 wedges. After peeling the small carrots, leave them whole. Sprinkle the vegetables with salt and place them in a sleeve specially designed for baking. Next, we place a spatula here and, tying everything tightly, place it on a baking sheet and into the oven. Bake at 195 degrees for at least 2 hours, only 20 minutes before turning off, rip off the upper part of the sleeve with scissors.
Roasted lamb shoulder prepared from the front leg of lamb. In some places in Spain, such as in Catalonia, this recipe is called lamb saddle. For this recipe, it is best to use young animals, especially young lamb.
Typical spanish cuisine dish, with slight variations, it can be found throughout Spain. This recipe is closest to the way in which lamb shoulder is prepared and is signature recipe in the provinces of Valladolid and Castile. Perhaps Dulcinea of Tobos, her hidalgo, served this lamb shoulder.
| Ingredients for 6 people |
How to cook a shoulder blade in the oven
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| 2 lamb shoulders (young lamb) 1 cup olive oil 1/2 cup wine vinegar 3 cloves of garlic 2 laurel leaves Salt |
Light the oven and wait until the temperature reaches 200ºC. Deeply cut the lamb shoulder into two or three pieces so that the bones are broken, but the pieces do not separate completely. Place the shoulder blades in a deep oven tray or other suitable dish and add water to almost cover the meat and add salt. Keep in the oven until the meat becomes soft, not allowing it to dry out and sometimes, with a spoon, pour the broth and fat that forms in the pan over the meat. Grind the garlic and chopped bay leaf in a mixer, mix everything with oil and vinegar. Spread this seasoning onto the lamb shoulders and keep in the oven for another 15 or 20 minutes. |
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| Serve on a plate or on the baking sheet itself. To baked lamb shoulder can be submitted b fried potatoes, cut into large pieces. | ||
Video recipe Lamb shoulder baked in the oven.
Classic recipe for baked lamb shoulder
Ingredients: 2 shoulder of suckling lamb, 2 cloves of garlic, fresh parsley, 1 glass of water, apple cider vinegar, olive oil, salt.
How to cook lamb shoulder:
- Let's start by preparing seasoning for lamb.
- Grind in a mortar or mixer: 2 cloves of garlic, a little salt, a few parsley leaves,
- Add a drizzle of olive oil, mix well,
- Place the lamb shoulder blades on an oven tray, add salt and spread with the prepared mixture. Turn over and process the other side.
- It is important that the shoulder blades are first placed outer side down, skin-side down, on a baking sheet.
- Pour a glass of water into the pan. Place the baking sheet in the oven.
- Bake the lamb for 2 hours at 180ºC, after 1 hour, remove the shoulder blades, approximately 15 minutes before the sides are ready, sprinkle with vinegar (to form a crispy crust), turn over, and continue baking. You can bake it in the oven and
Lamb has always been at the heart of the menu of the peoples of the Caucasus, Middle East, and Asia. However, delicious lamb dishes are also popular in Moldova, Greece, Mexico, Spain, and Great Britain.
In Russia, they don’t like lamb because of its specific smell and taste, so they prefer to buy pork, beef, and chicken. And completely in vain. Lamb occupies an important place in dietary nutrition, which is perhaps why there are so many long-livers in the Caucasus and Central Asia. Lamb meat contains a large amount of proteins and fatty acids, vitamins, and valuable microelements. There is 20% more fat in lamb than in beef, but 2-3 times less than in pork. The difference between lamb fat and pork and beef is that it contains several times less cholesterol and more lecithin, so its regular use prevents the development of atherosclerosis. Sheep meat contains 30% more iron than pork. The calorie content of lamb is on average 200 Kcal.
The most valuable in cooking is the meat of young sheep (lambs), under the age of 1.5 years, as well as adults, but not old ones (up to 3 years). Young lamb is more juicy, tender, light-colored, and soft. Lamb is consumed boiled, stewed, fried, smoked, and salted. It is added to soups, pilaf, manti, sausages; Prepared from lamb and excellent kebab.
Lamb meat can be quite tasty and aromatic if cooked correctly. The specific taste and smell can be easily eliminated if you remove all the films from the meat and add spices, vegetables, herbs, dried fruits, vinegar, and wine to the dish. On our website you will find delicious recipes for lamb dishes with step-by-step instructions and photos.
As you know, the best side dish for meat is vegetables. If you want to stew lamb in Arabic style, combine young meat with onions, juicy tomatoes, ripe eggplants and bell peppers.
Anyone interested in Caucasian cuisine should definitely try the thick soup kufta bozbash, which is distinguished by its unusual combination of ingredients, satiety, and wonderful aroma.
We offer you to replenish your home culinary piggy bank with an interesting recipe for Tatar pie with lamb filling. Our step-by-step recommendations and photographs will help you master the process of preparing burma.
Today we will prepare a favorite dish of the Caucasus residents - lamb baked in the oven with new potatoes. The meat flavored with spices turns out to be aromatic, tender, juicy.
When it comes to real manti, many questions arise: how to properly prepare the filling and dough, how to make the dish juicy, and what is the best way to cook it - in a saucepan, double boiler or slow cooker? We will give a complete answer to each question.
A lamb shoulder prepared in this way will be juicy and not dry. In parchment, my spatula turns out more tender than in foil or open baking. Ingredients: lamb shoulder – 1.5-1.7 kg;
mustard – 3 tablespoons;